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Cabbage & Dumpling Soup (Vegan)

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

25 min

Ready

40 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
¼ pound tofu
firm
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4 tablespoons water
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1 cup whole-wheat flour
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teaspoon black pepper
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¼ teaspoon salt
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½ head cabbage
medium
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1 tablespoon corn oil
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8 cups water
boiling
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1 each bay leaves
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1 tablespoon soy sauce, tamari
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1 x scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
113.4 g tofu
firm
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6E+1 ml water
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237 ml whole-wheat flour
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0.6 ml black pepper
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1.3 ml salt
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0.5 head cabbage
medium
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15 ml corn oil
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1.9 l water
boiling
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1 each bay leaves
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15 ml soy sauce, tamari
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1 x scallions, spring or green onions
chopped
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Directions

Dumplings: Blend tofu with water until smooth.

Sift dry ingredients.

Stir in tofu mixture.

Knead for 1 minute, form into ½ inch balls and set aside.

Soup: Mince core of cabbage and shred leaves finely.

Heat oil in soup pot.

Add cabbage and sauté over medium heat til golden.

Add water and bay leaf.

Return to a boil, add dumplings, cover and simmer for 15 to 20 minutes.

The dumplings should be floating on the top at this point.

Remove bay leaf.

Dilute soy sauce in a bit of the broth, add to the soup.

Simmer for another 5 minutes.

Serve, garnishing with scallions.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 369g (13.0 oz)
Amount per Serving
Calories 11332% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 256mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 0%
Calcium 15% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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